Compositional Changes During Grape Berry Development in Relation to Abscisic Acid and Salinity

1978 ◽  
Vol 5 (4) ◽  
pp. 415 ◽  
Author(s):  
WJS Downton ◽  
BR Loveys
Keyword(s):  
Abscisic Acid ◽  
Chemical Composition ◽  
Grape Berry ◽  
Reducing Sugar ◽  
Cabernet Sauvignon ◽  
Berry Development ◽  
Grape Berries ◽  
Low Salt ◽  
Compositional Changes

Changes in the chemical composition of developing Cabernet Sauvignon berries from salt-treated and low-salt vines were followed. Although salinity advanced the timing of veraison, the sequence of changes in the salt-affected berries remained the same as in berries from control plants, viz. concentrations of abscisic acid and reducing sugar increased before proline, arginine, potassium and chloride increased, and before acidity declined. The contribution of these substances to osmotic changes within developing grape berries is discussed.

scholarly journals Iso-Seq allows genome-independent transcriptome profiling of grape berry development

2018 ◽  
Author(s):  
Andrea Minio ◽  
Mélanie Massonnet ◽  
Rosa Figueroa-Balderas ◽  
Amanda M. Vondras ◽  
Barbara Blanco-Ulate ◽  
...  
Keyword(s):  
Single Molecule ◽  
Transcriptional Profiling ◽  
Transcriptome Profiling ◽  
Grape Berry ◽  
Cabernet Sauvignon ◽  
Berry Development ◽  
Grape Berries ◽  
Gene Space ◽  
A Genome ◽  
Computationally Intensive

AbstractTranscriptomics has been widely applied to study grape berry development. With few exceptions, transcriptomic studies in grape are performed using the available genome sequence, PN40024, as reference. However, differences in gene content among grape accessions, which contribute to phenotypic differences among cultivars, suggest that a single reference genome does not represent the species’ entire gene space. Though whole genome assembly and annotation can reveal the relatively unique or “private” gene space of any particular cultivar, transcriptome reconstruction is a more rapid, less costly, and less computationally intensive strategy to accomplish the same goal. In this study, we used single molecule-real time sequencing (Iso-Seq) to sequence full-length cDNA and reconstruct the transcriptome of Cabernet Sauvignon berries during berry ripening. In addition, Illumina short reads from ripening berries were used to error-correct low-expression isoforms and to profile isoform expression. By comparing the annotated gene space of Cabernet Sauvignon to other grape cultivars, we demonstrate that the transcriptome reference built with Iso-Seq data represents most of the expressed genes in the grape berries and includes 1,501 cultivar-specific genes. Iso-Seq produced transcriptome profiles similar to those obtained after mapping on a complete genome reference. Together, these results justify the application of Iso-Seq to identify cultivar-specific genes and build a comprehensive reference for transcriptional profiling that circumvents the necessity of a genome reference with its associated costs and computational weight.

scholarly journals Ripening of grape berries can be advanced or delayed by reagents that either reduce or increase ethylene levels

2013 ◽  
Vol 40 (6) ◽  
pp. 566 ◽  
Author(s):  
Christine Böttcher ◽  
Katie E. Harvey ◽  
Paul K. Boss ◽  
Christopher Davies
Keyword(s):  
Abscisic Acid ◽  
Ethylene Biosynthesis ◽  
Vitis Vinifera L ◽  
Berry Development ◽  
Ethylene Synthesis ◽  
Significant Delay ◽  
Biphasic Response ◽  
Transcript Levels ◽  
Grape Berries ◽  
Nonclimacteric Fruit

Grape (Vitis vinifera L.) berries are considered to be nonclimacteric fruit as they do not exhibit a large rise in ethylene production or respiration rate at the onset of ripening (veraison). However, ethylene may still play a role in berry development and in ripening in particular. (2-Chloroethyl)phosphonic acid (CEPA), an ethylene-releasing reagent, delayed ripening when applied early in berry development. In agreement with a role for ethylene in controlling the timing of ripening, the application of an inhibitor of ethylene biosynthesis, aminoethoxyvinylglycine (AVG), advanced ripening, as did abscisic acid, when applied during the preveraison period. Applications of CEPA nearer to the time of veraison enhanced berry colouration. Changes in the expression of ethylene biosynthesis and receptor genes were observed throughout berry development. Transcript levels of some of these genes were increased by CEPA and decreased by AVG, suggesting changes in ethylene synthesis and perception during the preveraison period that might contribute to the biphasic response to CEPA (ethylene). The significant delay of ripening in field-grown grapes through the application of CEPA also indicates that this may be useful in controlling the timing of veraison, and therefore harvest date, in warmer climates.

scholarly journals Influence of Light on Grape Berry Growth and Composition Varies during Fruit Development

1996 ◽  
Vol 121 (5) ◽  
pp. 869-874 ◽  
Author(s):  
N.K. Dokoozlian ◽  
W.M. Kliewer
Keyword(s):  
Fruit Development ◽  
Light Exposure ◽  
Grape Berry ◽  
Pinot Noir ◽  
Stage Iii ◽  
Cabernet Sauvignon ◽  
Fruit Softening ◽  
Berry Development ◽  
Development Stages ◽  
Final Sample

Potted `Cabernet Sauvignon' and `Pinot noir' grapevines (Vitis vinifera L.) grown in a sunlit phytotron were used to study the influence of cluster light exposure during various stages of fruit development on berry growth and composition. Clusters grown without light during berry development stages I and II, stage III, or stages I, II, and III, were compared to clusters exposed to light throughout fruit development (control). The temperature of light-exposed and nonexposed fruit was similar. The weights and diameters of berries grown without light during stages I and II, or stages I, II, and III, were similar and significantly lower than those of the control. Fruit softening in both cultivars, as well as the initiation of berry coloration, was delayed when berries were grown without light during stages I and II. Following fruit softening, berries grown without light during stages I, II, and III were lower in sugar than the control. On the final sample date, `Cabernet Sauvignon' berries grown without light during stages I, II, and III were higher in malate compared to the control. `Pinot noir' berries grown without light during stages I and II, or stages I, II, and III, were lower in malate before fruit softening, and higher in malate following fruit softening, than the control. Control berries had greater skin anthocyanins and phenolics compared to the remaining treatments. Berries grown without light during stages I and II, or stage III, were greater in anthocyanins and phenolics than fruit grown without light during stages I, II, and III. Light had no effect on fruit tartrate concentration or juice pH. Light had its greatest impact on fruit development during the initial stages of berry growth. Berry growth was reduced and ripening delayed when fruit were grown without light during stages I and II. Normal fruit development was not fully restored when these fruit were exposed to light during stage III.

scholarly journals Towards the definition of a detailed transcriptomic map of berry development

2019 ◽  
Vol 13 ◽  
pp. 01001
Author(s):  
Marianna Fasoli ◽  
Chandra L. Richter ◽  
Sara Zenoni ◽  
Marco Sandri ◽  
Paola Zuccolotto ◽  
...  
Keyword(s):  
Gene Expression Analysis ◽  
Grape Berry ◽  
Pinot Noir ◽  
Cabernet Sauvignon ◽  
Berry Development ◽  
Rna Seq ◽  
Molecular Events ◽  
Molecular Information ◽  
Definition Of ◽  
Transcriptomic Level

The progress of the grapevine genomics and the development of high-throughput technologies for gene expression analysis stimulated the investigation of the physical, biochemical and physiological changes of grape berry growth and maturation at transcriptomic level. The molecular information generated in the last decade is however still fragmented since it relies upon detailed analysis of few stages and thus lacks continuity over grape development. To identify the molecular events associated with berry development at a higher temporal resolution and define a transcriptomic map, we performed RNA-seq analysis of berry samples collected every week from fruit-set to maturity in Pinot noir and Cabernet Sauvignon for three consecutive years, resulting in 219 samples. Using the most variable portion of the transcriptome, we built a preliminary transcriptomic model of berry development based on the Cabernet Sauvignon samples. The Pinot noir samples were then aligned onto this preliminary ripening map to investigate its performance in describing the development of another grape variety. A further step for testing the model was the projection of RNA-seq samples of fruit development of five red-skin Italian cultivars. For all these surveys, the transcriptomic route allowed a precise definition of the progression of berry development during both formation and ripening phases.

Firmness and grape berry maturation. Definition of different rheological parameters during the ripening

OENO One ◽  
1997 ◽  
Vol 31 (3) ◽  
pp. 127 ◽  
Author(s):  
Jean-Pierre Robin ◽  
Philippe Abbal ◽  
Jean-Michel Salmon
Keyword(s):  
Mechanical Properties ◽  
Mechanical Behaviour ◽  
Grape Berry ◽  
Rheological Parameters ◽  
Berry Development ◽  
Elasticity Coefficient ◽  
Grape Berries ◽  
Definition Of ◽  
Flat Tool ◽  
Berry Maturation

<p style="text-align: justify;">Mechanical properties of Shiraz and Gamay grape berries were studied in relation with their maturity state using the Penelaup<sup>TM</sup> rheometer. The analysis of the constrains registered during berry crushing with the flat tool of the device, up to the pellicular tearing, allowed the definition of different rheological parameters and the characterisation of mechanical behaviour of grape and its evolution with the degree of ripening. The analysis of the deformability curves shows, independently of the cultivar, that berry behaviour is not elastical except for some berries at the beginning and at the end of the ripening. This behaviour can be characterised by two indexes expressing the curvature sense of deformability curves, the curvature degree in a way reflecting the turgescence state of the grape. Berry firmness was also considered in two different ways: the initial firmness which represents the elasticity coefficient of the fruit at the beginning of the deformation, and the bursting firmness which can be considered as the pellicular elasticity coefficient. Others parameters, as the pellicular strength which can be expressed from the value of the displacement at berry bursting and the energy used for the deformation were also defined. The evolution of these different parameters during ripening confirms that berry softening at the véraison time depends on the cultivar and on environmental conditions as the vintage. The analysis of the evolutions also indicates that pellicular strength is maximum at this crucial period of berry development.</p>

scholarly journals Transcriptomic and metabolite analyses of Cabernet Sauvignon grape berry development

BMC Genomics ◽  
2007 ◽  
Vol 8 (1) ◽  
pp. 429 ◽  
Author(s):  
Laurent G Deluc ◽  
Jérôme Grimplet ◽  
Matthew D Wheatley ◽  
Richard L Tillett ◽  
David R Quilici ◽  
...  
Keyword(s):  
Grape Berry ◽  
Cabernet Sauvignon ◽  
Berry Development

scholarly journals Effects of kaolin-based particle film and fruit zone netting on Cabernet Sauvignon grapevine physiology and fruit quality

OENO One ◽  
2015 ◽  
Vol 49 (2) ◽  
pp. 137 ◽  
Author(s):  
Gustavo A. Lobos ◽  
César Acevedo-Opazo ◽  
Alejandro Guajardo-Moreno ◽  
Héctor Valdés-Gómez ◽  
James A. Taylor ◽  
...  
Keyword(s):  
High Temperature ◽  
Chemical Composition ◽  
Stomatal Conductance ◽  
Fruit Quality ◽  
Cabernet Sauvignon ◽  
Stem Water Potential ◽  
Negative Effects ◽  
Grape Berries ◽  
Hot Climate ◽  
Stem Water

<p style="text-align: justify;"><strong>Aims</strong>: Long exposure to high temperatures or UV-radiation may induce negative effects on vine physiology and grape composition. Here, the effects of two methods to moderate radiation and temperature in the fruit zone of a Cabernet Sauvignon vineyard were evaluated against a control.</p><p style="text-align: justify;"><strong>Methods and results</strong>: The treatments assessed were: (a) periodical spraying of kaolin on leaves and bunches and (b) fruit zone netting with a Raschell’s type mesh. The kaolin-based treatment increased the reflectance of light and moderately reduced fruit temperature (~1ºC below the control), whilst the shading net caused a significant reduction in radiation and temperature in the fruit zone (~7ºC below the control). The Net treatment showed lower (more negative) stem water potential values than the control, but did not persist until the end of the trial. Also, none of the treatments led to significant changes in stomatal conductance, transpiration or CO<sub>2</sub> assimilation throughout the season. However, the incidence and severity of fruit dehydration was significantly lower in the treated plants compared to the control. Finally, no differences in fruit chemical composition were observed between the treatments and the control.</p><p style="text-align: justify;"><strong>Conclusion</strong>: Under the conditions of this trial, both treatments tested were sufficient in moderating the negative effects of excess radiation or high temperature on grape berries.</p><strong>Significance and impact of the study</strong>: Kaolin-based particle spraying and fruit zone netting were proved to be feasible practical alternatives to lessen the negative effects of excess radiation or high temperature on grape berries, under hot climate.

scholarly journals Combined Metabolite and Transcriptome Profiling Reveals the Norisoprenoid Responses in Grape Berries to Abscisic Acid and Synthetic Auxin

2021 ◽  
Vol 22 (3) ◽  
pp. 1420
Author(s):  
Lei He ◽  
Nan Meng ◽  
Simone D. Castellarin ◽  
Yu Wang ◽  
Qi Sun ◽  
...  
Keyword(s):  
Abscisic Acid ◽  
Posttranscriptional Regulation ◽  
Affinity Purification ◽  
Transcriptome Profiling ◽  
Grape Berry ◽  
Vitis Vinifera L ◽  
Naphthaleneacetic Acid ◽  
Synthetic Auxin ◽  
Grape Berries ◽  
Positive Effects

The abscisic acid (ABA) increase and auxin decline are both indicators of ripening initiation in grape berry, and norisoprenoid accumulation also starts at around the onset of ripening. However, the relationship between ABA, auxin, and norisoprenoids remains largely unknown, especially at the transcriptome level. To investigate the transcriptional and posttranscriptional regulation of the ABA and synthetic auxin 1-naphthaleneacetic acid (NAA) on norisoprenoid production, we performed time-series GC-MS and RNA-seq analyses on Vitis vinifera L. cv. Cabernet Sauvignon grape berries from pre-veraison to ripening. Higher levels of free norisoprenoids were found in ABA-treated mature berries in two consecutive seasons, and both free and total norisoprenoids were significantly increased by NAA in one season. The expression pattern of known norisoprenoid-associated genes in all samples and the up-regulation of specific alternative splicing isoforms of VviDXS and VviCRTISO in NAA-treated berries were predicted to contribute to the norisoprenoid accumulation in ABA and NAA-treated berries. Combined weighted gene co-expression network analysis (WGCNA) and DNA affinity purification sequencing (DAP-seq) analysis suggested that VviGATA26, and the previously identified switch genes of myb RADIALIS (VIT_207s0005g02730) and MAD-box (VIT_213s0158g00100) could be potential regulators of norisoprenoid accumulation. The positive effects of ABA on free norisoprenoids and NAA on total norisoprenoid accumulation were revealed in the commercially ripening berries. Since the endogenous ABA and auxin are sensitive to environmental factors, this finding provides new insights to develop viticultural practices for managing norisoprenoids in vineyards in response to changing climates.

scholarly journals Variation of Growth-to-Ripening Time Interval Induced by Abscisic Acid and Synthetic Auxin affecting Transcriptome and Flavor Compounds in Cabernet Sauvignon Grape Berry

Plants ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 630 ◽  
Author(s):  
Lei He ◽  
Zhi-Yuan Ren ◽  
Yu Wang ◽  
Ya-Qun Fu ◽  
Yue Li ◽  
...  
Keyword(s):  
Abscisic Acid ◽  
Grape Berry ◽  
Flavor Compounds ◽  
Cabernet Sauvignon ◽  
Time Interval ◽  
Naphthaleneacetic Acid ◽  
Synthetic Auxin ◽  
Metabolic Analysis ◽  
Expression Of Genes ◽  
Berry Quality

Abscisic acid (ABA) and auxin are important hormones controlling the ripening progression of grape berry, and both the initiation and duration of ripening can dramatically affect the berry quality. However, the responses of flavor compounds to the hormones are inadequately understood. In this study, ABA and synthetic auxin α-naphthaleneacetic acid (NAA) were sprayed on Cabernet Sauvignon berries before véraison, and comparative transcriptomic and metabolic analysis were conducted to investigate the influence on berry quality-related metabolites. The 1000 mg/L ABA (ABA1000) and 200 mg/L NAA (NAA200) treated grapes exhibited shorter and longer phenological intervals compared to the control, respectively. The transcriptomic comparison between pre-véraison and véraison revealed that the varied ripening initiation and duration significantly affected the expression of genes related to specific metabolism, particularly in the biosynthetic metabolism of anthocyanin and volatile compounds. The up-regulated VviF3’H in both ABA1000-treated and NAA200-treated berries increased the proportion of 3′-substituted anthocyanins, and the 3′5′-substituted anthocyanins were largely reduced in the NAA200-treated berries. Concurrently, VviCCD4a and VviCCD4b were up-regulated, and the norisoprenoids were correspondingly elevated in the NAA200-treated berries. These data suggest that ABA and NAA applications may be useful in controlling the ripening and improving the flavor of the grape berry.

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